Vegan Chocolate Pudding Filling

Creamy, cool, and comforting! This makes a great filling for layer cakes, pastries, and chocolate pie.

Makes: 2 cupsHands-on: 15 minutesTotal: 2 hours 15 minutesDifficulty: Easy

Makes: 2 cups


  • 1 cup soy creamer
  • ¾ cup soy milk
  • 5 Tbsp. cornstarch
  • ½ cup sugar
  • ⅛ tsp. salt
  • ⅓ cup vegan semisweet chocolate chips, melted
  • ½ tsp. vanilla extract


  • Whisk soy creamer, soymilk, and cornstarch together in a medium saucepan until cornstarch is dissolved. Add sugar and salt, and cook over medium heat until mixture comes to a boil.
  • Reduce heat and continue to cook at a gentle simmer, whisking constantly for 3–4 minutes until thickened. Remove from heat and stir in the chocolate chips until mixture is smooth. Stir in vanilla extract.
  • Transfer to a bowl, cover with plastic wrap, and allow to cool completely at room temperature. Refrigerate for at least 2 hours. Pudding is ready to be enjoyed as is or used as a filling.